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What is the fun of having muglai dish without the rich thick gravy? Have you wondered how this gravy is made? Well! It is made out of the puree of 4 to 5 onions which is fried in ghee or oil till the oil separates from the puree. The separation of oil from the fried onions means that the onions are done and cooked properly. The cooked onions are then added to the meat or vegetable to get the desired taste. There are many ways to cut the onions the first is the simplest and the quickest way is grind the onions in the mixer grinder and the second way is to first peel off the cover of the onion and then cut them into equal dices on a chopping board and thin long thin layers. But cutting of the onions is not an easy task people often cry on cutting the onions because it is very juicy and tangy at the same time which hurts the eye .To ease the pain try keeping the onion in the refrigerator for some time or try to wash the onions under running water and then use it on the cutting board. It is also used in salad preparation and in making chutneys .the plantation requires marsh and damp soil and the vegetable is found inside on the ground just like the potatoes and has underground roots that extract the water from the soil and then transports it to the stem and the flowers and leaves. It is strange that almost all the parts of the onion plant is used for eating .The seeds of the onions are also used to flavour the pickles along with other spices and mustard oil. In the Chinese cuisines or other cousins even the stem and leaves are cooked with potatoes or used to garnish ort flavour the stews or soups. The knob has got the name onion because of its shape towards the end of the knob. The colour of the ceramic knob is almost similar to the original onion colour though a shade lighter.
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